Tip

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Method

Heat the oil and half the butter in a large
lidded casserole. Season the chicken, then fry
for about 5 mins on each side until golden
brown. Remove and set aside.

Melt the rest of the butter in the pan.
Add the onion, then fry for about 5 mins
until soft. Add garlic, cook for about 1 min,
add the mushrooms, cook for 2 mins,
then add the wine. Stir in the tomato purée,
let the liquid bubble and reduce for about
5 mins, then stir in the thyme and pour over
the stock. Slip the chicken back into the pan,
then cover and simmer on a low heat for
about 1 hr until the chicken is very tender.

Remove the chicken from the pan and
keep warm. Rapidly boil down the sauce
for 10 mins or so until it is syrupy and the
flavour has concentrated. Put the chicken
legs back into the sauce and serve.

Really delicious. Great for dinner parties. I made with chicken thighs and added a couple of extras so that there was sufficient meat for a serving of 4. I also added celery,couple of baby new potatoes, butter beans,bacon lardons and a tin of chopped tomatoes just to bulk it up a bit. I served with a loaf of fresh bread. Perfect! Everyone loved it and it's now a firm favourite when we have guests. Nice an easy and leaves you free to enjoy the evening! Highly recommend.

This is currently mine and my husband's favourite dish. It's so easy to make yet tastes restaurant quality: the chicken just falls of the bone and melts in the mouth and the sauce is lovely and rich. It does take a fair while to reduce the sauce down at the end though, but it's worth it to get a nice thick sauce. However, to save time once I cheated and added some gravy granuals to thicken it up and it still tasted glorious. It also freezes well and tastes the same second round. Will be making it again for a dinner party soon.

Excellent! Easy and so tasty. I am not known for my prowess in the kitchen, but my husband thoroughly enjoyed this. I did follow a previous advice and add a can of chopped tomato, reduced the liquid for stock by half and after reducing the final time, thickened with butter/flour mixture. Served with pap (maize meal cooked to a stiff consistency). Will definitely do this again! Deeeeelicious.

Fantastic taste! I put more wine and less stock and even though it was runnier than I expected, I took the cooked chicken out of the pot and let the sauce reduce to sticky fragrant liquid which I then poured onto the chicken on the serving plate. Served with fried garlic butternut squash mash and a side of apple coleslaw.

Yummy!!!just cooked it .. Can't wait for my family to try it!!!!smells heavenly ...
Made it in white wine ,add some extra pepper and paparika
Serving it with a mash ,some buttered vegetables and crusty bread!!!

Yummy!!!just cook it .. Can't wait for my family to try it!!!!smells heavenly ...
Made it in white wine ,add some extra pepper and paparika
Serving it with a mash ,some buttered vegetables and crusty bread!!!

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